1 Tbs olive oil
2 cloves garlic, minced
1 lb Swiss chard, stemmed and leaves torn into small pieces
1 Tbs balsamic vinegar
1) Put potatoes in large saucepan with salted water to cover. Bring to a boil, reduce heat to low and cook 5 to 7 minutes, or until tender. Drain.
2) Heat oil in large skillet over medium heat. Add garlic, and cook 30 seconds, stirring constantly. Add chard and potatoes. Cover, and cook 5 minutes, stirring occasionally, or until chard is wilted. Add vinegar, and season to taste with salt and pepper. Serve warm.
Review: I once again used a can of diced new potatoes. So much cheaper, and since they’re already cooked, my cooking time is cut in half! This was a super yummy dish, but it only made 2 servings.
Made again on 3/29/2011, using a fingerling mix from Costco, which included purple potatoes:
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